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May 19, 2018 02:41 AM
Cinco de Mayo Guide, 2018 to Dining and Drinking

Cinco de Mayo: Where to dine and drink on Mexican cuisine and cocktails for May 5. One of the liveliest and most colorful food- and drink-filled holidays of the year is almost here, and all over Chicago, restaurants and bars are gearing up to celebrate Cinco de Mayo. From cocktail specials to full-blown parties, here’s where […]

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May 09, 2018 04:21 AM
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The post Weekly Planner: Wheel Wednesdays @ Antique Taco and New Spring Menus appeared first on Dining Chicago.

May 02, 2018 11:35 PM
Dill refrigerator pickles
Dill refrigerator pickles
Pickles and relishes are brined or vinegared, seasoned vegetables with a piquant flavor. Lying somewhere between side dishes and condiments, they’re generally used to provide a sharp contrast to mild or fatty foods. Almost any food can be pickled, and in the South most things are, usually in a sweet-sour vinegar mixture.
Restaurant Big Jones
Prep Time

30 min
Cook Time:

0 min

Main Ingredient
  • 5 pounds pickling cucumbers
  • 1/2 cup kosher salt
  • 7 cups white vinegar
  • 4 cups water
  • 3/4 cup turbinado sugar
  • 1 tablespoon dill seed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons crushed red pepper
  • 1 tablespoon allspice berries
  • 1 tablespoon whole cloves
  • 8 bay leaves
  • 1 medium onion, quartered
  • 2 tablespoons coriander seed
  • 8 cloves garlic, smashed
Category: Salads and vegetables

The day before pickling, slice the cucumbers into 3/4-inch-thick half moons, cover with ice water in a 2-gallon container, cover the container with a tight lid, refrigerate, and soak overnight.
Drain the cucumbers and place in a 1-gallon container with a tight-fitting lid.
In a 1-gallon nonreactive stockpot, place the salt, vinegar and water, and bring to a boil.
Meanwhile, combine the remaining seasonings and tie up in a square of cheesecloth; add to the container with the cucumbers.
Carefully pour the boiling brine over the cucumbers and spices and cover tightly at once.
Let cool to room temperature (3 hours). Label, date, and refrigerate.
The pickles will be tasty after one day, best after a week, and will keep, tightly covered and refrigerated, up to 6 months.
Makes about 1 gallon.

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